The Fermented Apothecary: Heat & Digestion
Learn to incorporate heat from chile peppers, ginger and black peppercorns into your ferments. Not only are these spicy flavors delicious, they also aid in digestion of food.
workbook + videos
Welcome to The Fermented Apothecary: Heat & DigestionFREE PREVIEW
March 11th AMA with Helena del Pesco
Mis En Place (Everything in it's Place)FREE PREVIEW
Fresh Pepper Prep
Brine & Ferment
Dry Pepper Prep
Brine & Ferment
Label and Observe
Two Week Ferment Check
Bottling & Recipe Development
Hot Pickles (Encurtido) - Ingredients
Fermented Pepper Brine and Weights
Tasting for Acidity and Texture
Mis En PlaceFREE PREVIEW
Cabbage Prep and Salt Ratio
Remaining Vegetable Prep and Salt
Massage and Develop Brine
Packing the Fermentation Vessel
Week Two Taste Test
Proper Storage and Use in Your Kitchen
Mis En Place
Strain, Temp, Ferment
Week Two Tasting
Final Tasting, Cheers!
You are on your way to a stocked Fermented Apothecary!
Additional Courses, Books, etc.
The spicy/pungent flavors of hot peppers, ginger and black peppercorns are all energetically warming, moving and drying.
Whether you are a beginner or have had many years of fermentation practice, this course is for you!
How to ferment both fresh and dry chile peppers
The flavor and medicinal properties of Sichuan pepper
The energetic properties of warming ingredients and their physiological effects
How to brew a complex and deeply warming kombucha
How to bottle condition kombucha for carbonation
A bit about the scoville scale
How to identify and remove kahm yeast
How to flavor the perfect pot of beans
How to turn surplus brine into a flavor packed pickle
The mouth watering effect of layering different kinds of acids
Helena del Pesco
Can't get enough TFS?
All Courses, Cursos En Español, Cursos de Sole Saburido
Aprende a elaborar remedios y tónicos de salud a través de tres ingredientes fundamentales: sal, miel y vinagre. Tu instructora Sole Saburido Álvarez te guiará y acompañará en todo el proceso. (Taught in Spanish)